Salmon with argula, tomato and caper sauce

• 1 pound plum tomatoes, seeded, chopped
• 3/4 cup lightly packed chopped fresh arugula, basil or Italian parsley
• 1/2 cup olive oil
• 1 shallot, chopped
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon drained capers  4 6-ounce salmon fillets
• Olive oil
• Lemon wedges

Combine first 6 ingredients in medium bowl.

Season with salt and pepper.

Preheat broiler.

Brush both sides of salmon with oil; season with salt and pepper.

Broil without turning until just cooked through, about 4 minutes.

Transfer salmon to plates.

Spoon tomato mixture over.

Garnish with lemon wedges.
 
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